For V for Life’s position statement on vegetarianism and veganism, please click here.
Serves: 4–6
Time to prepare: 15 mins
Time to cook: 30 mins
Dietary requirements: Egg-free, Halal, Kosher, Vegan (with substitutions)
Ingredients
1 sliced onion
225g/8oz sweetcorn
1.2 litres vegetable stock
1 tbsp vegetable oil
1 clove garlic, pressed
2 medium potatoes
2 sticks celery
1 tsp celery salt
1 tbsp chopped parsley
½ tsp paprika
Cream or evaporated milk*
Instructions
Gently fry the onion and garlic in the oil for 2 minutes.
Add the celery, raise the heat and cook for 5 minutes.
Add the stock, sweetcorn and potato and boil until tender.
Liquidise; reheat; add paprika, chopped parsley and seasoning, and serve with a little cream or evaporated milk stirred in*. (*Leave out the cream or evaporated milk to make the dish vegan.)
